Along with cardigans and jumpers, and finally wearing closed toe shoes, autumn in Australia brings the quince with it. I’ve written about this unusual fruit in a previous post, musing about it’s velvety yellow skin, and flesh that must be cooked and cooked and cooked before it relinquishes the most incredible perfume and flavour.
Photography and food styling by Tanya Zouev. I’ve been quiet for a while on this blog. I’ve missed posting, I’ve missed my readers. “Por qué?”, you ask? Well for a number of reasons actually, but mainly my health. You see, a few years ago my health started going downhill and about twelve months ago it … Continue reading The Cook Has Done What?! The Cook Has Gone Paleo.